Kalamata Cheesecake Appetizer (Printer-friendly)

Savory Greek cheesecake with Kalamata olives, cream cheese, ricotta, and fresh herbs—ideal for entertaining.

# What You'll Need:

→ Crust

01 - 1 cup plain breadcrumbs
02 - 1/4 cup unsalted butter, melted
03 - 1/4 teaspoon dried oregano
04 - 1/8 teaspoon ground black pepper

→ Cheesecake Filling

05 - 12 oz cream cheese, softened
06 - 1/2 cup ricotta cheese
07 - 1/4 cup grated Parmesan cheese
08 - 2 large eggs
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon lemon zest
11 - 1/4 cup whole milk
12 - 1/3 cup pitted Kalamata olives, chopped
13 - 2 tablespoons fresh chives, finely chopped
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Garnish

16 - 2 tablespoons Kalamata olives, sliced
17 - 1 tablespoon fresh parsley, chopped
18 - Extra virgin olive oil for drizzling

# How To Make It:

01 - Preheat oven to 325°F. Lightly grease a 9-inch springform pan or line with parchment paper.
02 - In a small bowl, combine breadcrumbs, melted butter, oregano, and pepper. Press mixture firmly into the bottom of the prepared pan.
03 - Bake crust for 8 minutes. Remove from oven and allow to cool slightly.
04 - In a large bowl, beat cream cheese, ricotta, and Parmesan until smooth. Add eggs one at a time, mixing well after each addition.
05 - Stir thyme, lemon zest, milk, chopped olives, chives, salt, and pepper into cheese mixture until fully combined.
06 - Pour filling over cooled crust and smooth the top surface evenly.
07 - Bake for 25 to 28 minutes, or until center is set but slightly wobbly.
08 - Remove from oven and cool to room temperature. Refrigerate for at least 2 hours before serving.
09 - Top with sliced olives, fresh parsley, and a drizzle of extra virgin olive oil. Slice into small wedges or squares and serve.

# Expert Tips:

01 -
  • It surprises guests who expect sweetness and delivers something bold and unexpected instead.
  • The creamy filling balances the salty olives in a way that feels both elegant and comforting.
  • You can make it hours ahead and let it chill while you handle everything else.
  • It slices cleanly into neat wedges that look impressive on any platter.
02 -
  • Let the cream cheese sit at room temperature for at least 30 minutes, cold cheese will leave lumps no amount of mixing can fix.
  • Dont skip cooling the crust before adding the filling, a hot crust can cause the bottom layer to separate.
  • The cheesecake will firm up considerably in the fridge, so resist the urge to overbake it.
  • If the edges start to brown too quickly, tent the pan loosely with foil during the last few minutes.
03 -
  • Run a thin knife around the edge of the pan before releasing the springform to prevent cracks.
  • Use a hot, dry knife to slice clean wedges, wipe it between cuts for the neatest presentation.
  • If you dont have a springform pan, a regular pie dish works, just plan to serve it in wedges directly from the dish.
  • Taste the filling before baking and adjust the salt, the olives and Parmesan can vary in saltiness.
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